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Shared by Ruti Merom

Bukharian Plov (Rice Pilaf With Chicken)

Yield: 8 - 10 servingsTime: 2h

Bukharian Plov (Rice Pilaf With Chicken)

Yield: 8 - 10 servingsTime: 2h

This recipe was shared by Ruti Merom. Read more about her family in "A Fourth Generation Bukharian Plov Simmers in Haifa" and try her recipe for Bukharian Goshtgizhda.


  • 3 cups basmati rice
  • ½ cup canola oil
  • 4 large onions, chopped
  • 3 lbs. boneless skinless chicken thighs, cut into quarters
  • 3 teaspoons kosher salt
  • 3 lbs. carrots, julienned 
Main CoursesMeat Gluten Free


  • Step 1

    Place the rice in a large bowl and cover with water. Set aside to soak.

  • Step 2

    Heat the oil in a large 8 qt. stock pot over medium heat. Add the onions and sauté until translucent, stirring occasionally, about 6-8 minutes.

  • Step 3

    Add the chicken thighs and salt and cook turning the pieces over, about 10 minutes.

  • Step 4

    Add the carrots. Cover and steam for 15-20 minutes, stirring once or twice.

  • Step 5

    Mix again and flatten the carrot, chicken, onion mixture evenly. Lower the heat slightly and cook, covered, 10 more minutes. Flatten again, packing down the carrot, chicken, onion mixture in preparation for adding the rice.

  • Step 6

    Drain the rice and rinse with cold water. Boil 6 cups of water (in a kettle or in a pot). Spread the rice over the mixture in the pot, flattening it to evenly cover the layer of onion, chicken, and carrots. Carefully poor the boiled water into the pot through a large slotted spoon positioned above the rice (to avoid craters in the rice) to cover by ½ “ of water (you will probably not need the entire 6 cups of water - it will depend on the amount of liquid that has accumulated in the pot).

  • Step 7

    Turn the heat up to high, cover the pot and bring to a visible boil. Once boiling, move your pot to the smallest burner on your stove and simmer on the lowest possible heat, covered, about 20 minutes or until most of the water has been absorbed.

  • Step 8

    Lightly scrape and aerate the rice with the slotted spoon, being careful not to disturb the level below it. Using a chopstick, create as many shafts in the rice as possible by sticking the chopstick into the rice until it reaches the bottom of the pot and making a circular motion with it. Cover and cook for 20 more minutes.

  • Step 9

    Repeat the scraping and the shaft making in the rice. If you still hear or feel liquid, continue to cook in increments of 5 minutes until the rice is done and all the liquid has been absorbed. When the rice is ready (you can taste to check), turn off the heat and let rest covered for at least 20 minutes.

  • Step 10

    Serve hot! You can either serve on a large platter or on individual plates, starting with a bed of rice and then the carrot, onion, chicken mixture on top. Keeps in the fridge for 2-3 days.